| 2 1/2 | Cups ( 1 lb) | All-purpose flour |
| 1/2 | Tsp. | Baking soda |
| 1 | Cup | Land 'O lakes butter, softened |
| 1 | Cup | Sugar |
| 1/2 | Cup | Brown sugar, firmly packed |
| 1 | Can (15 oz.) | Libby's 100"% pure pumpkin |
| 1 | Egg | |
| 2 | Tbsps. | Orange juice |
| 1 | Tsp. | Grated orange peel |
| 1/2 | Cup | Chopped pecans |
Heat oven to 375°. Combine flour, baking soda and salt in medium bow. Set aside.
Combine butter, sugar and brown sugar in a large bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Add pumpkin, egg, 2 tablespoons orange juice and 1 teaspoon orange peel. Continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour mixture. Beat until well mixed. Stir in pecans by hand.
Drop rounded tablespoonfuls of dough onto ungreased cookie sheets. Bake for 12-14 minutes or until edges are set. Cool completely.
Meanwhile, combine powdered sugar, ½ tsp orange peel and enough orange juice for desired glazing consistency. Spread each cooled cookie with about ½ teaspoon of glaze.
TO GLAZE: Combine 1 ½ cups powdered sugar with ½ teaspoon grated orange peel and 2 to 3 tablespoons orange juice. Mix until smooth.